Toss blueberries in 1 tbsp flour to prevent sinking.
Use room-temperature cream cheese—no lumps!
Don’t overmix batter—stir until just combined for tender crumb.
Step-by-Step Instructions (Swirled, Streusel-Topped Perfection)

1. Prep & Preheat
Preheat oven to 350°F (175°C).
Grease and line a 9×5-inch loaf pan with parchment (overhanging on long sides).
2. Make the Streusel
In a small bowl, mix flour, brown sugar, gran sugar, and cinnamon.
Cut in cold butter with a fork or fingers until crumbly. Set aside.
3. Make the Cream Cheese Filling
Beat cream cheese and sugar until smooth.
Add egg yolk and vanilla. Beat until glossy. Set aside.
4. Make the Loaf Batter
Whisk flour, baking powder, baking soda, and salt in a bowl.
In a large bowl, cream butter and sugar until light (2–3 mins).
Add eggs one at a time, then vanilla.
Mix in sour cream until combined.
Gradually add dry ingredients—mix until just incorporated.
Gently fold in floured blueberries.
5. Layer & Swirl
Spread ½ of the batter into the loaf pan.
Dollop all of the cream cheese mixture over top.
Carefully spread remaining batter over cream cheese (it will seal it in).
Use a knife to gently swirl cream cheese once or twice—don’t overdo it!
6. Top & Bake
Sprinkle streusel evenly over the top.
Bake 55–65 minutes, until a toothpick comes out clean (cream cheese will be soft—look for crumbs on edges).
Tent with foil at 30 mins if topping browns too fast.
7. Cool & Slice
Cool in pan 15 minutes, then lift out using parchment.
Cool completely on a wire rack before slicing (keeps layers intact!).
Serving & Storage Tips
Serve slightly warm or at room temperature—optional dusting of powdered sugar.
Store covered at room temp for 2 days, or fridge for 5 days.
Freeze (well-wrapped) for up to 2 months—thaw overnight in fridge.
Frequently Asked Questions